Effect of ethanol treatment on physiological and quality attributes of fresh-cut eggplant

Journal of the Science of Food and Agriculture

Volumn 90, Issue 8, 2010, Pages 1323-1326

  Hu, Wenzhong ^a   Jiang, Aili ^a   Tian, Mixia ^a   Liu, Chenghui ^a   Wang, Yanying ^a  

^a DALIAN NATIONALITIES UNIVERSITY   (China)

Author keywords

Ethanol treatment; Fresh cut eggplant; Physiological responses; Quality attributes

Indexed keywords

ALCOHOL; CATECHOL OXIDASE; ELECTROLYTE; PHENOL DERIVATIVE;

ARTICLE; AUBERGINE; CELL MEMBRANE; FOOD HANDLING; FRUIT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; STANDARD; VEGETABLE; PROCEDURES; STANDARDS;

CATECHOL OXIDASE; CELL MEMBRANE; ELECTROLYTES; ETHANOL; FOOD HANDLING; FOOD TECHNOLOGY; FRUIT; OXIDATION-REDUCTION; PHENOLS; SOLANUM MELONGENA; VEGETABLES;

SOLANUM MELONGENA;

EID: 77952514771     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3943     Document Type: Article

References (18)

1. Soliva-Fortuny RC and Martín-Belloso O, New advances in extending the shelf-life of fresh-cut fruits: a review. Trends Food Sci Technol 14:341-353 (2003).
2. Watada AE and Qi L, Quality of fresh-cut produce. Postharvest Biol Technol 15:201-205 (1999).
3. Ahvenainen R, New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci Technol 7:179-187 (1996).
4. Perata P and Alpi A, Ethanol-induced injuries to carrot cells. Plant Physiol 95:748-752 (1991).
5. Davies DD, A naerobic meta bolism and the production of organicacids, in the Biochemistry of Plants, vol.2, ed. By Davies DD. AcademicPress, New York, pp. 581-611 (1980).
6. Karabulut OA, Arslan U, Kuruoglu G and Ozgenc T, Control of postharvest diseases of sweet cherry with ethanol and hot water. J Phytopathol 5:298-303 (2004).
7. Lichter A, Zutkhy Y, Sonego L, Dvir O, Kaplunov T, Sarig P, et al, Ethanol controls postharvest decay of table grapes. Postharvest Biol Technol 24: 301-308 (2002).
8. Margosan DA, Smilanick JL, Simmons GF and Henson DJ, Combination of hot water and ethanol to control postharvest decay of peaches and nectarines. Plant Dis 81:1405-1409 (1997).
9. Plotto A, Bai J, Narciso JA, Brecht JK and Baldwin EA, Ethanol vapor prior to processing extendsfresh-cut mango storage by decreasing spoilage, but does not always delay ripening. Postharvest Biol Technol 39:134-145 (2006).
10. Han J, Tao W, Hao H, Zhang B, Jiang W, Niu T, et al, Physiology and quality responses of fresh-cut broccoli florets pretreated with ethanol vapor. J Food Sci 5:385-389 (2006).
11. Bai J, Baldwin EA, Soliva Fortuny RC, Mattheis JP, Stanley R, Perera C, et al, Effect of pretreatment of intact ala' apple with ethanol vapor, heat, or 1-methylcyclopropene on quality and shelf life of fresh-cut slices. J Am Soc Hortic Sci 129:583-593 (2004).
12. Fonseca SC, Oliveira FAR and Brecht JK, Modeling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a review. J Food Eng 52:99-119 (2002).
13. Singleton VL and Rossi JA, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144-158 (1965).
14. Rocha AMCN and Morais AMMB, Shelf life of minimally processed apple (cv. Jonagored) determined by color changes. Food Control 14:13-20 (2003).
15. Mayer AM, Polyphenol oxidases in plants recent progress. Phytochemistry 26:11-20 (1987).
16. Robinson DS, Peroxidases and their significance in fruits and vegetables, in Food Enzymology, ed. by Fox PF. Editora, London, New York, pp. 399-426 (1991).
17. Saltveit Jr ME, Effect of alcohols and their interaction with ethylene on the ripening of epidermal pericarp discs of tomato fruit. Plant Physiol 90:167-174 (1989).
18. Kiyosawa K, Studies on the effect of alcohols on membrane water permeability of Nitella. Protoplasma 86:243-252 (1975).